Summer Vegetable Pasta Salad
12 to 16 ounces rotini pasta, cooked according to package directions
1 1/2 cups fresh broccoli florets
1 large zucchini or yellow squash, chopped
1 1/2 cups chopped carrots
1 1/2 cups seeded and chopped red bell pepper
1 1/2 cups cubed sharp cheddar cheese
2 bunches green onions, chopped (white and some green)
1/3 cup white wine vinegar
1/4 cup vegetable or canola oil
2 garlic cloves, minced
1 tablespoon Dijon mustard
1/2 teaspoon granulated white sugar
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon seasoned salt
1/4 teaspoon table salt
1/4 teaspoon pepper
1/4 teaspoon red pepper flakes
Combine salad ingredients in a large bowl and toss.
Combine dressing ingredients in a jar; cover tightly and shake until well blended.
Pour the dressing over the salad, toss well, cover and refrigerate for at least 2 to 3 hours before serving.
You can experiment with some other kinds of dressing you prefer too.